Jerusalem Artichoke Soup with Sage Croutons

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These are also called sunchokes.

 

Jerusalem Artichoke Soup with Sage Croutons

 

4 tablespoons unsalted butter

1 large onion, peeled, trimmed, and thinly sliced

1 medium fennel bulb, trimmed and thinly sliced

1 medium leek, white part only, thinly sliced, washed

and dried

1 celery stalk, peeled, trimmed, and thinly sliced

3 cloves garlic, peeled, split, and germ removed

Salt and freshly ground white pepper

Bouquet garni (2 sprigs sage, 2 sprigs thyme, and 1

bay leaf, wrapped in a leek green and tied)

2 pounds Jerusalem artichokes, scrubbed and cut into

1/4 (one fourth) inch thick slices

2 quarts unsalted vegetable stock or water

1 small potato, peeled and diced

1/2 cup cup heavy cream

 

Melt the butter in a Dutch oven or large casserole

over medium heat. Add a little olive oil and saute the

onion, fennel, leek, celery and garlic and season with

salt and pepper. Toss in the bouquet garni and cook,

stirring from time to time for 5 minutes. Add the

artichokes and cook for 15 to 20 minutes more,

stirring occasionally.

Pour in the stock or water, add the potato and 1 *

(one and one half) teaspoons salt, and bring the

mixture to the boil. Lower the heat so that the soup

simmers and cook, uncovered, for 30 to 35 minutes,

skimming the foam from the surface as needed. Discard

the bouquet garni.

Using a blender, hand-held immersion blender, or a

food processor, and working in batches, puree the soup

until it is very smooth. Strain the soup through a

fine mesh sieve into a large saucepan and taste for

salt and pepper, adding seasoning as needed. Add the

cream to the soup and bring to the boil, then lower

the heat and keep the soup warm while you make the

croutons.

Makes 4 servings.

 

The Croutons

2 tablespoons extra-virgin olive oil

2 slices bread, preferably country bread, crusts

removed and cut into 1/4 (one quarter) inch dice to

make 1 cup

3 leaves sage, finely sliced

1 clove garlic, peeled and crushed

Salt and freshly ground white pepper

 

Warm the oil in a small saute pan or skillet over

medium heat. Add the bread, sage and garlic, season

with salt and pepper, and saute until the bread is

crisp and golden brown. Discard the garlic and drain

the croutons on a double thickness of paper towels.

Save the crisp sage leaves to garnish the soup.

To serve: ladle the soup into warm bowls and top each

with a few croutons, and some strands of crisped sage.

 

 

 

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